Longganisa Wontons are crispy, golden fried dumplings filled with sweet-savory longganisa crumbles. Fast to prepare and full of flavor, they’re ideal as party appetizers, game-day snacks, or a fun twist on leftovers.
I made a large batch of longganisa over the weekend and found myself with several links left after longsilog breakfasts. Rather than let them go to waste, I turned the seasoned sausage into a crunchy, bite-sized appetizer: longganisa wontons. Because the sausage is already well seasoned, the filling needs only a few additions to add texture and color—water chestnuts for crunch and green onions for freshness.
Ingredients notes
- Longganisa – Use store-bought or homemade longganisa. You can use skinless longganisa to make crumbling the meat easier.
- Water chestnuts – Add crunch; usually sold canned. If unavailable, substitute jicama (singkamas) for a similar crisp texture.
- Green onions – Provide color and a mild onion flavor that brightens the filling.
- Wonton wrappers – Thin squares of dough (also called wonton skins or molo wrappers) that fry to a delicate, crispy shell.
- Oil – Choose a neutral oil with a high smoke point for frying: avocado, safflower, grapeseed, or corn oil work well.
Assembling wontons
Folding the wontons is the most time-consuming part, but there are simple ways to do it. You can fold each wrapper into a triangle or gather the corners into a small purse to seal the filling. Avoid overfilling—about one teaspoon of filling per 3-inch wrapper is a practical amount to prevent tearing or leaking during frying.
Helpful tip
Cover unused wrappers and assembled wontons with a damp towel to prevent them from drying out while you work.
How to serve and store
- Serve hot as an appetizer or snack. These wontons pair well with sweet chili sauce, sweet-and-sour sauce, or ketchup for dipping.
- For best texture, eat the fried wontons immediately. Don’t cover them while hot—trapped steam softens the wrappers and makes them soggy.
More tasty party food
Camaron Rebosado
Plum Sauce Chicken Lollipops
BBQ Pork Ears
Longganisa Wonton
Ingredients
- 6 longganisa, casing removed and meat crumbled
- 1 cup water chestnuts, chopped
- ½ cup green onions, chopped
- 24 wonton wrappers
- oil for frying
Instructions
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In a bowl, combine crumbled longganisa, chopped water chestnuts, and chopped green onions. Mix until ingredients are evenly distributed.
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Separate wonton wrappers and place them on a clean, flat surface. Spoon about one teaspoon of the filling into the center of each wrapper. Lightly moisten the edges with water, bring the corners together, and pinch to seal. Form triangles or little purses as you prefer.
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Heat about 2 inches of oil in a pan over medium heat. Fry wontons in batches until they are golden brown and the meat is cooked through, turning as needed for even color.
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Remove wontons and drain on a wire rack set over a baking sheet. Serve hot with sweet-and-sour sauce, sweet chili, or ketchup for dipping.
Nutrition Information
Carbohydrates: 6g,
Protein: 9g,
Fat: 12g